Greek Moussaka (Eggplant Casserole)

1. Preheat your oven to 400F.
2. Season the eggplant slices on both sides with salt. Place in colander to sweat for 1 hour.

Prepare The Meat Mixture

1. While the eggplant are sweating, make your meat mixture.
2. In a Dutch oven or large skillet, heat the olive oil over medium high heat. Add the onion and sauté for 1-2 minutes, until softened.
3. Add the garlic, oregano, and sugar. Sauté for 2-3 minutes, until the onions are lightly caramelized.
4. Add the ground meat to the pan and cook, stirring, until it has browned, 4-5 minutes.
5. Add the wine and scrape up any bits that are stuck to the bottom of the pan.
6. Add the tomato paste, diced tomatoes, cinnamon, and bay leaf.
7. Reduce the heat to medium low and simmer the mixture, uncovered, for 30 minutes, or until the sauce has thickened.
8. Once all of the moisture has been absorbed from the meat mixture, remove it from the heat. Add the salt and pepper. Taste, and adjust the salt and pepper as necessary. Remove the bay leaf and set the meat mixture aside.

Boil The Potatoes

1. While your sauce is simmering, fill a medium saucepan with lightly salted water. Add your potato slices and bring it to a boil. Boil the potato slices for 5 minutes.
2. Drain and rinse the potatoes with cool water to stop their cooking. Cover with cool water and set aside.

Bake The Eggplant

1. Rinse the salt off of the eggplant slices and pat them dry with a clean dish towel.
2. Place them on a greased baking sheet and brush with olive oil.
3. Bake for 30 minutes.

Prepare The Béchamel Sauce

1. While the eggplant is baking, make the béchamel sauce. First, measure out all of your ingredients and warm your milk. This will be key to a successful sauce.
2. In a large saucepan, melt your butter over medium heat.
3. Once melted, add the flour and whisk until moistened.
4. Add the warm milk, roughly 1 cup at a time, whisking after each addition until a smooth sauce is reached before adding more milk.
5. Continue to heat the béchamel sauce over medium heat, stirring often, until it thickens, 15-20 minutes. Once thickened, remove the sauce form the heat.
6. Place your egg yolks in a small bowl. Add a couple of ladle-fulls of the hot béchamel sauce, whisking constantly to warm the egg yolks. Then, pour the egg mixture into the milk mixture slowly, whisking constantly.
7. Stir the salt, pepper, nutmeg, and 2 cups (4 oz) of grated Parmesan cheese into the sauce. Mixing until it is smooth and the cheese has melted.

Assemble And Bake The Moussaka

1. After you remove your eggplant form the oven, reduce your oven’s heat to 350F.
2. Butter a 9x13 inch baking dish. (Use one with extra deep sides, if you have it, but a normal one will work just fine.)
3. Spread a layer of potatoes over the bottom of the dish.
4. Cover the potatoes with a layer of eggplant.
5. Spread the meat over the eggplant.
6. Add a second layer of eggplant over the meat.
7. Pour the béchamel sauce over the final layer of eggplant. Use a spatula to gently spread the sauce evenly.
8. Sprinkle the top with 1 c (2 oz) grated Parmesan cheese.
9. Bake the moussaka for 50-55 minutes, until the top is golden brown and the edges are bubbly.
10. Remove the moussaka from the oven and let it cool for 15-30 minutes before serving.